Just 5 ingredients for this decadent cake is all you need, plus adding colorful tangy berries and a light dusting of powdered sugar takes it to a whole other level. This cake has a very rich chocolate flavor and is very light with a souffle like texture in the center.
See how it’s done and follow the recipe below.
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A Delicious chocolate cake that is light with a moist and souffle like center. Take it to a whole other level by topping with fresh berries and a light dusting of powdered sugar.
- 6 tbsp butter or margarine *you can also substitute with refined coconut oil
- 8 ounces of bittersweet or semisweet chocolate, chopped
- 6 eggs seperating the yolks and the egg whites
- 1/2 cup granulated sugar
- rasberries and blueberries *you can use any berries you like
- Confectioners' sugar, for dusting
- few mint leaves (optional)
Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch spring form pan. Set aside.
Place butter and chocolate in a large heatproof glass bowl and set it on a pot with boiling water. Make sure the bottom of the bowl is not touching the water. Melt the chocolate, stirring occasionally until the mixture has melted and is smooth. Let cool slightly. Whisk in egg yolks.
*You can also use a microwave for 30-second increments, stirring each time, until completely melted.
In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
*Fold means to carefully and gently mix from the top to bottom with gentle strokes using a spatula.
Pour batter into the prepared pan, and smooth the top with a rubber spatula.
Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes.
Cool completely on a wire rack; remove sides of the pan. Top with berries and dust it with confectioners' sugar.
You can also serve with just whipped cream on the side if desired.
The use of berries is optional. You can just serve it with a dusting of confectioners' sugar and whip cream on the side.
This recipe was adapted from: